Pumpkin, get your pumpkin! This ooey, gooey dish cleverly infuses the season’s most popular ingredient with Monterey Jack cheese to create a rich, smooth sauce that envelops every bite of elbow macaroni. Smoked paprika and chili flakes round out the flavor profile with a hint of heat.
Pumpkin Mac N' Cheese
Time: 20 minutes
Servings: 4
Ingredients
- 1 cup chicken stock
- 1 cup water
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 lb elbow pasta
- ½ cup pumpkin puree
- ¼ tsp smoked paprika
- ½ tsp chili flakes
- 2 tbsp butter
- 1 cup half and half
- 2 cups Monterey Jack cheese
- Optional: Chosen Foods Garlic Avocado Oil Spray or Chipotle Avocado Oil Spray
Instructions
- Pour the chicken stock, water, salt, garlic powder, onion powder, and elbow pasta into the Instant Pot or pressure cooker. Give it a gentle stir.
- Add pumpkin puree, sprinkle smoked paprika, and chili flakes. Do not stir these ingredients in to prevent the pumpkin from burning on the bottom while cooking.
- Place the lid on the pot and pressure cook for 3 minutes. Press the quick-release valve to allow the steam to escape, then carefully open the lid.
- Add butter, half and half, and cheese. Mix all the ingredients until the cheese is melted and the sauce is evenly distributed throughout the pasta.
For a fun flavorful twist try mixing in a spritz or two of Garlic Avocado Oil Spray or Chipotle Avocado Oil Spray to the final dish.